Beer-Braised Brisket

• 1 4- to 5-pound beef brisket
• 1 large yellow onion, sliced
• 1 12-ounce bottle chili sauce (about 1 generous cup)
• 2 tablespoons brown sugar
• 5 garlic cloves, minced
• 1 12-ounce can beer (not dark)
• 1 tablespoon cornstarch (optional)

1. Preheat the oven to 350F.
2. In a large roasting pan (with a lid, if possible), place the brisket fat-side up.
3. Spread the onion on top.
4. In a medium mixing bowl, place the chili sauce, brown sugar, garlic, and beer.
5. Stir until well blended.
6. Pour the sauce on top of the meat.
7. Tightly cover the pan with the lid or aluminum foil.
8. Bake for 3 hours.
9. If youd like to thicken the gravy, transfer the brisket to a platter and keep warm.
10. Place the cornstarch in a small dish and add 2 tablespoons water.
11. Stir until dissolved and stir into the cooking liquid.
12. Bring to a boil and cook for 1 minute, stirring constantly.
13. To serve, cut the brisket across the grain into 1/4-inch slices.
14. Arrange the slices on a platter and pour some of the sauce over the brisket.
15. Transfer the remaining sauce to a gravy boat to pass at the table.

beef brisket, yellow onion, chili sauce, brown sugar, garlic, beer, cornstarch

Taken from www.epicurious.com/recipes/food/views/beer-braised-brisket-377881 (may not work)